Fresh Garden Salad

This crisp and colorful Fresh Garden Salad is loaded with fresh vegetables and tossed in a simple homemade vinaigrette. It’s the perfect side dish for almost any meal or can be topped with grilled chicken, shrimp, or salmon for a complete meal.

Ingredients

Salad

• 1 large head romaine lettuce, chopped
• 2 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 bell pepper, diced
• ¼ red onion, thinly sliced
• 1 carrot, shredded
• ¼ cup sliced radishes (optional)
• ¼ cup croutons (optional)
• ¼ cup shredded Parmesan or crumbled feta cheese

Homemade Vinaigrette

• 3 tbsp extra-virgin olive oil
• 1½ tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, minced
• ½ tsp dried oregano
• Salt and black pepper, to taste

Instructions

1. Wash and dry all the vegetables thoroughly.
2. Chop the lettuce and place it in a large salad bowl.
3. Add the mixed greens, tomatoes, cucumber, bell pepper, onion, carrot, and radishes.
4. Sprinkle with the cheese and croutons, if using.
5. In a small jar or bowl, whisk together the olive oil, lemon juice, vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper.
6. Drizzle the dressing over the salad just before serving and toss gently to coat.

Tips

• Chill the salad bowl before serving to keep the salad extra crisp.
• Add sliced avocado for healthy fats and creaminess.
• Toss the salad with the dressing just before serving to prevent the greens from wilting.
• Customize with your favorite vegetables, nuts, or seeds.

Optional Protein Add-Ins

• Grilled chicken breast
• Grilled shrimp
• Baked salmon
• Hard-boiled eggs
• Chickpeas
• Steak strips

Storage

• Refrigerator: Store the undressed salad in an airtight container for up to 3 days.
• Keep the dressing separate until ready to serve.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Calories: Approximately 180 calories per serving (with dressing)